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All Rice Dishes

Jollof Arancini – an evening at the Waitrose Cookery School

IMG_7506.JPGSo, a few months ago, Waitrose announced the #TasteofSummer competition and the rules were, simply tag pictures of your food with that hashtag for a chance to win 3 prizes. One of which was a barbecue with Heston Blumenthal himself, the other was an evening at their cookery school for a cocktails and party bites course, the last was a garden party hosted for you by Waitrose. Y’all know what prize I would have immediately jumped at, but I didn’t think I would win anything. I have been told repeatedly to have more confidence and faith in what I do. I am getting there, I promise. These past few weeks, from Wayfair, to Buzzfeed, to Oreo, to Aduna, to LazyCook, to Waitrose, did I tell you ASDA sent me their products to try, so did Haagen Dazs, yes you read that correctly. All these major brands know about Dooney’s Kitchen. I still can’t wrap my head around it. The movement is in action. Thank you Lord for Grace and Favour.

Dooney's Kitchen Tv show for Waitrose, in the future. Perfect place to record one. All that lighting, with Kenwood food processors in the background. I am having kitchen envy right now. Can The Tribe say another Amen!!!!! #waitrosecookeryschool #waitrose @waitrose

A photo posted by Dooney's Kitchen.com (@dooneyskitchen) on Aug 13, 2015 at 12:40pm PDT

Anyways, I was tagged on Instagram by Waitrose, saying I won the cookery course. Geez, I almost jumped out of my chair. I mean, I used the hashtag on NIGERIAN dishes, albeit the fusion ones. Posts like Jollof Risotto, Garri Lemonade, Ogi Popsicles and so on. OMG, I couldn’t believe it. Of all the thousands and I mean thousands of entries, go check that hashtag for yourself on Facebook and Instagram, I was selected as one of the winners. Yaaaaaaay.

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The course was to hold in groups of two, so I was allowed to bring one person. For sure, it had to be from my IG followers. The support I have received on Instagram is like nothing I have ever seen before. You guys on there have been like a family of brothers, sisters and cousins that I have never met. So, I simply asked that if anyone could be available on Thursday Aug 13th, they should send me a direct message. Oh wow, the messages came flying in, I didn’t even know how to choose, so my intuition told me to pick the very first person, and that is how I met Tope of @teelonis. When I think of it now, our paths were definitely meant to cross. She herself didn’t think she was going to win, because she said she has never won anything in her life before. We met and hit it off, straight away. We even have someone we have worked for in common. She runs a bespoke gift service, where you tell her about the person you are gifting and she picks out something they will appreciate, complete with cake too. Check her out on Instagram.

Cooking with one of you. She won the spot to be my cooking partner. We are about to make some fried chicken ???? @teelonis

A photo posted by Dooney's Kitchen.com (@dooneyskitchen) on Aug 13, 2015 at 11:47am PDT

Anyways, the waitrose cookery school is a joy to behold. OMG, the cooking space, the decor of the building, gosh it made me hope, it made me pray, it made me wish. I will have a Dooney’s Kitchen Cookery School like that and even better in the future by His Grace. Shall the Tribe say a resounding AMEN!!!

Dooney's Kitchen Cookery School in the future. Can The Tribe, say Amen?

A photo posted by Dooney's Kitchen.com (@dooneyskitchen) on Aug 13, 2015 at 11:11am PDT

Tope and I had quite the day, making Cocktails,

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in her case mocktails

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….and some delicious food. I have to bring you guys the recipe for that chicken. Goodness me, I wanted to eat the plate too. Lol

I have to bring you guys the recipe for this barbecue sauce. Wowzer!!!! Feels good to be on the other side. Learning, instead of teaching. #waitrosecookeryschook

A photo posted by Dooney's Kitchen.com (@dooneyskitchen) on Aug 13, 2015 at 12:13pm PDT

The next thing we had to make was Arancini. You guys, I have seen this thing being made on TV, from cooking shows to cooking competitions, and not once did it occur to me to make it Nigerian, like not once. Even while watching the instructor show us how it was done, it didn’t click until it got to the time to make it ourselves and it was as if a light bulb went on in my head. Of course, OMG, why hasn’t that ever occurred to me before.

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Here’s the one we made at the cookery school

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here’s the one i made at home. I aced it right?

before we started cooking, we asked for chili powder and crushed chilies. As Nigerian women, we just had to ask for pepper. hehehehehehe. This gave me the idea to use Yaji (suya pepper), when i recreated it at home.

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I kept telling Tope that I was going to make this Nigerian. I mean, I made a successful Jollof Risotto, surely I can make Jollof Arancini too. The idea locked in my head since Thursday night, and I only tried it this very early morning.

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Poor Tope, I called her very early this morning to ask if we used flour, because all i could remember were breadcrumbs and egg. She said, “yes I think we did, isn’t the recipe in the folder they gave us to take home”? Hand on forehead, of course it is. Oops, sorry i called you this early, bye bye. Lol. Little does she know that she has been inducted into the Dunni’s friends hall of fame. hahahahahaha. My proper friends already know me. They are the ones i call at odd hours to talk about food. Lol

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Quick rush to get the folder, confirmed how I was going to do it, and BOOM!!! It worked. Let’s cook

Save Print
Jollof Arancini
Author: Dunni Obata
Recipe Category: Rice Dishes
Cuisine: Nigerian food fusion
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
Serves: 2
 
Deep fried jollof rice balls. Nigeria's answer to the Italian Arancini (deep fried risotto balls)
Ingredients
  • Jollof rice - preferably leftovers
  • 1 egg
  • Salt
  • Yaji - suya pepper
  • Panko breadcrumbs - best because of its shaggy texture
  • Plain flour
  • dodo or fried meat - or any filling of your choice
  • Crushed chilies - flaky dried pepper
Instructions
  1. Jollof rice in its natural state would not work for this, because the sticky nature of a risotto allows it to be easily moulded into a ball, so you would need the jollof rice to be soggy, and cool down in its soggy nature, making it easily workable.
  2. Heat up enough oil to deep fry on low to medium heat, so that by the time the balls are ready, the oil will be hot enough
  3. Get three bowls and place on your kitchen counter to form a work station of sorts. In one bowl beat an egg and season with salt, in the other bowl add some flour and yaji (suya pepper) to season, while in the third bowl add the panko breadcrumbs and crushed chilies. Here's a pic of Panko breadcrumbs look like.
  4. Scoop some jollof rice with your fingers and flatten/pat down with the tip of your fingers. Place your filling on top of the rice, in this case, fried meat
  5. Scoop out more jollof rice with your fingers and mould around the meat till you get a well defined ball.
  6. Repeat the process until you exhaust all the jollof rice
  7. Dip that ball in flour to coat. This will absorb some of the moisture
  8. Shake off any excess flour, and then dip in the beaten eggs
  9. Again, shake off any excess egg then finally dip into the breadcrumbs, make sure the ball is properly coated
  10. Then place on a plate.
  11. Repeat the process
  12. By now, the oil should be hot enough. I would suggest that you fry one first to test out the temperature of the oil, and to be sure your balls have integrity
  13. Once it works, you are good to go
  14. Fry the rest
  15. Very easy
3.3.3077

More pictures from the day, hey we even got certificates too. Such fun. She has invited me to a birthday party this Sunday, and you bet I am going. Love what I do, love that it brings amazing people my way.

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Dooney’s Kitchen Tribe, its slogan is of course, connecting people, through food.

…….and we got certificates. I had so much fun meeting one of you @teelonis. We've been chatting like old friends and she's a creative too. This has given me an idea for a giveaway when the page hits 50K followers. Stay tuned and encourage your friends and family to Follow the @dooneyskitchen and @dooneyskitchentribe ??? #bestesttribeever #youguysROCK #thanksforalltheAMENs!!! #fromyourfingerstoTheThroneofGrace #weshallwitnessit #itwillcometopass

A photo posted by Dooney's Kitchen.com (@dooneyskitchen) on Aug 13, 2015 at 1:38pm PDT

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You can try to make Arancini from fried rice too, or even Ofada. Get creative, and don’t forget to share and tag @dooneyskitchen. I would love to see your creations


21 Comments

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FILED UNDER: All, Rice Dishes
TAGGED WITH: arancini, jollof arancini, Jollof rice, risotto
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarShayo says

    August 18, 2015 at 4:40 pm

    Lovely….all I can say

    Reply
  2. AvatarPromise says

    August 18, 2015 at 4:43 pm

    Wow! Congratulations dear. This is just the beginning!!

    Reply
  3. AvatarElsmama says

    August 18, 2015 at 4:59 pm

    Dooney!!! You are making us proud gaan o.bigger , greater you i pray and hurry up with that cook book. My shelf is waiting

    Reply
  4. AvatarFabiolababe says

    August 18, 2015 at 5:08 pm

    Dooney!!!U are always on Point.Go Girl,love u!

    Reply
  5. AvatarBunmi Nwabueze says

    August 18, 2015 at 6:15 pm

    So proud of you dear.

    Reply
  6. Avatartrip says

    August 18, 2015 at 7:01 pm

    You rock girl!!! Well done and more power to you. Thanks for making us proud. A man’s gift will definitely make way for him. I am really happy for you. Amen to your cookery school desire.

    Reply
  7. AvatarUchay says

    August 19, 2015 at 1:33 am

    Congratulations Dooney,your excitement is infectious.God is only just started with you.

    Reply
  8. Avatarbeeba says

    August 19, 2015 at 12:19 pm

    congrats dear you make lazy people like me wish pray and hope to looooove cooking some day.

    Reply
  9. AvatarHamira Tamiko El-Z says

    August 19, 2015 at 12:19 pm

    Congrats Dooney!!yesoo u v to have more faith in urself ‘cos u’r d bomb!lol. the way u make Nigerian food look Food Network worthy, ur ideas n creativity and u sharing them with such passion, helping us cook with modern tech et al.big Amen for ur cookery school ‘cos i’d definitely attend. still eagerly waiting for ur cook book. Keep being u jare. This Arachini looks yummy, gonna try it.

    Reply
  10. AvatarEmem says

    August 19, 2015 at 5:13 pm

    Wow! well done Dooney!! Proud of what you are doing. keep going girl

    Reply
  11. AvatarBuki O says

    August 19, 2015 at 6:25 pm

    OMG. Waitrose, Asda, Haagen Dazs, way to go hun.

    No ayam not crying, diaris pepper in my eye. 🙂 Yes, i did shed a tear or two. Tears of joy and pride for your achievement and for what’s to come.

    Well done dear, well done.

    Reply
  12. AvatarTonia Etukudoh says

    August 21, 2015 at 10:35 am

    you ladies kind of look alike with the way you both smiled, except for the lovely gap tooth “winks”

    God will continually single you out for uncommon favours, recognitions and blessings in Jesus name. amen.

    thanks again for not holding back your knowledge and the easy way you communicate the methods step by step is truly amazing, we can pick up your recipes and recreate them with easy and the difference is so clear. I’m a good cook, but your recipes made me a better cook.

    Reply
    • dooneyrooneydooneyrooney says

      August 27, 2015 at 12:04 pm

      aaaaaaw, thank you so so much. Amen and Amen to your prayers

      Reply
  13. AvatarDee says

    August 21, 2015 at 9:16 pm

    I really love that you took one of your Instagram supporters along and shared such a wonderful recipe with us from the experience. Can’t wait to try it. God bless you Dooney, you are a true giver and you will never know lack. God will continue to open doors – much greater things await you around every corner!

    Reply
  14. AvatarAmara Hillary says

    August 23, 2015 at 1:52 pm

    Its soooo nice

    Reply
  15. AvatarMrsBeading says

    August 26, 2015 at 1:14 pm

    Congratulation girl!! You deserve to work along with the like of Heston & Jamie, you are very creative. If you can run a small cookery class, then I thought why would you want to invite strangers to your house.
    We are waiting for you on Good Food, BBC Saturday Brunch, Food Network etc. We want to see another black face apart from Lorraine Pascale 😉

    Reply
  16. Avatarada says

    August 26, 2015 at 1:52 pm

    hi, am an ardent follower….. pls in nigeria wat can i substitute the bread crumbs for, i dont think i can get dis brand here. thanks. my ig is @dazzylini
    anticipating your response.

    Reply
    • dooneyrooneydooneyrooney says

      August 27, 2015 at 11:51 am

      you can make breadcrumbs yourself at home. toast bread till dry, break into pieces and blend using a dry mill at home. the same mill you use for egusi, crayfish and ogbono

      Reply
  17. Avataraloelady says

    August 31, 2015 at 6:44 pm

    Well done! Those smiles lit up the waitrose kitchen. The two of you would look right at home in a toothpaste advert. All together now, ‘close up’ appeal. Ha Ha.

    Reply
  18. AvatarDharmielorlah says

    September 1, 2015 at 6:30 pm

    I and one of my senior colleagues at work absolutely love your blog! Thanks for all the interesting recipes! I want to try this at home but I want to use dodo instead. Do I have to fry the plantain first?

    Reply
    • dooneyrooneydooneyrooney says

      September 2, 2015 at 6:07 am

      Yes, fry 1st

      Reply

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Hi, my name is Dunni Obata, and I am what you would call the poster child for redefining Nigerian food. Welcome to Dooney's Kitchen, the home of Nigerian centric food, detailed recipes and sharing personal stories. Read more...

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